Making the best warm potato salad requires little skill and little time. It will be the perfect side dish for any occasion. It's made with baked baby potatoes which makes it delicious served with juicy ribeye steak, pan-fried salmon fillet or alongside a steakhouse classic like creamed spinach.
What kind of potatoes is best
Most recipes for warm potato salad will use baby potatoes. This is because they keep their shape better and their skins are tender most of the time.
This makes them perfect to use in a warm potato salad instead of larger potatoes that might have a tougher skin and break apart once you mix it with other ingredients.
You can mix different varieties and colours of baby potatoes in this recipe.
Just make sure the potatoes are all the same size so that they cook evenly and at the same rate.
Below is a list of popular potato varieties to use. Baby or new potatoes are simply the younger version of regular potato varieties that gets harvested early.
- Anya - Long shaped and knobby appearance with brownish skin.
- Pink fir apple - As the name suggests, it's slightly pink and also has a long knobby shape.
- Charlotte - Small and round with yellow flesh and pale skin.
- Salad blue - Dark purple skin and flesh. Fluffy flesh when cooked. Also makes pretty looking crisps.
- Baby gem - Red skinned, long shape with firm yellow flesh.
My favourite is Charlotte potatoes as they are available in most stores all year round and they are generally the same size. The texture when cooked is light and fluffy with a gentle nutty flavour.
All the best qualities to make a great potato salad.
Can you cook the potatoes ahead of time
You might want to serve this salad the next day but do the prep the night before.
Simply cook the potatoes by using my oven baked potatoes method or simmer in salted water until tender.
Store in the fridge and reheat before mixing with the rest of the ingredients and serving straight away.
Useful equipment for this recipe
Wooden Chopping Board
Gyuto Japanese Chefs Knife
Ceramic Baking Dishes
How to make it
Use my oven baked baby potato recipe to cook them.
- While the potatoes are cooking, finely chop the parsley leaves.
- Slice and soak some red onion in water to get rid of its pungent bitterness. After 10 minutes remove the sliced onion from the water. Gently shake off the water and let the onions drain on a paper towel.
- Once the potatoes are cooked, combine all the ingredients together and toss until thoroughly combined. Check the seasoning and adjust if necessary.
- Serve immediately or store in the fridge for up to 4 days.
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- Add crispy fried bacon.
- Make a honey mustard dressing or use my creamy Caesar dressing.
- Replace the parsley with dill, coriander, tarragon or chives.
- Add chopped fresh chillies for some heat or add a splash of homemade sriracha sauce
- Replace the olive oil with any other oil like avocado, aromatic extra virgin sunflower, or rapeseed oil.
- Fry the onions until golden brown for an extra layer of sweetness.
- Add steamed spinach or roasted broccoli.
Serve with grilled meats, fish or simply as a filling vegan salad. Here's some more dishes to serve it with.
- Crispy barbecued pork belly
- Grilled angelfish
- Slow roasted leg of lamb
- Filipino beef adobo
- Bacon wrapped pork tenderloin
- Juicy oven baked chicken breast
- Buttery chicken Kiev
Frequently asked questions
You can make this salad in advance. Simply store in the fridge when cooled down and reheat or serve cold when needed.
It will last for up to 4 days in the fridge stored airtight.
Once served the salad can sit for about 4 to 5 hours out of the fridge.
The herbs and onions would have wilted by this time but you can safely move it to the fridge at this point for longer storage.
Other recipes you might like
If you like making simple delicious salads and dressing to accompany them, then you'll find the following recipes useful.
- Roasted pumpkin and pecan salad
- Classic Caesar salad
- Moroccan eggplant zaalouk
- Authentic Greek salad
- Roasted pepper salad
- Pomegranate vinaigrette
- Balsamic glaze
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